Hong Kong upgrades food quality scheme to enhance safety standards
Restaurants and manufacturers keen to improve traceability of products in their supply chains
A scheme for restaurants and food manufacturers to improve the traceability of products in their supply chains has been upgraded in a partnership with two industry experts.
Businesses admitted there would be a learning curve of one to two years before the new standards were fully adopted, as well as added costs, but the extra effort was worth it to streamline work procedures and establish a reputable brand image.
The local branch of global supply chain standards organisation GS1 is teaming up with the British Standards Institution and the Hong Kong Quality Assurance Agency to roll out the Quality Food Traceability Scheme.
The audit system – which covers 12 criteria, including procedures, resource management and supervisory controls – will grade applicants into three tiers of silver, gold and diamond.
A feature of the scheme is a QR code system on the packaging of products by accredited firms.
Consumers using a smartphone can scan products to retrieve essential information such as manufacturing date, location and even logistics procedures.
One of the 13 gold award recipients last year was Cafe Deco group, which operates 32 restaurants and bars across the city.
The group’s director of business development and procurement, Thomas Mak, said it would take some time for all of the group’s outlets to adopt to the new rules, but he felt it was worthwhile.
“I would even say the added costs [to update the procurement system] would be offset by the enhanced efficiency brought about by the changes in technology,” he said.
“After all, this is a trend that everyone needs to follow.”
Another participant this year was Sun Fat Heung Food Products, which supplies soy bean products to restaurants and supermarkets. Chief executive Law Mang-hing said he was proud to share details of his sophisticated manufacturing chain.
“All the soy beans are graded and marked in the inventory. When our workers enter the warehouse they have to retrieve a specific batch – they cannot pick themselves,” he said, describing the strict procedures in place to ensure consistency.
Mark Kwok Chi-yat, who operates a fish farm in Lau Fau Shan, said there was a reason why he supplied two air catering companies. “It’s all about accountability – if there are problems [in their food] they can always come back to me.”
